INSPECTION REPORT Health Protection JELR-BAGQ48

PREMISES NAME Moby Dick Restaurant		Tel: (604) 536-2424 Fax: (604) 538-9383
PREMISES ADDRESS 15479 Marine Dr White Rock, BC V4B 1C9		INSPECTION DATE March 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yuriy Makogonsky		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Improved cleaning required in storage rooms. Corrective Action(s): Routinely clean the floors, counters, cooler doors, etc. in the upper level food storage room and the main level food storage room. Continue to follow a routine cleaning schedule for the main kitchen as well. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Premises was closed for renovations. New flooring in kitchen - good. Coolers today are at 4 C or colder - good. Keep daily temperature records. Defrosting of fish in cooler at 4 C or colder. Reheating - is being done in a commercial crock pot (55 C after 45 minutes - ok - must reach 74 C in 2 hours or less). Staff also use stove top to reheat quickly (as per kitchen staff).. Hot holding - food is at 60 C or hotter - good. Verify temperatures with thermometers. Blanched fries - 1 - 2 hour limit - Time tracking is being done. Do not stack blanched fries. Produce - wash all produce that is not pre-washed. Use running water and spinner to dry. Produce cleaning is to be done before opening. Upstairs storage room - for food storage only. No food preparation is permitted upstairs unless the area is cleaned and paper towels for hand drying are supplied (contact Fraser Health if you are using for food prep).. Hand washing sink in main kitchen - is for Hand Washing Only. Do not rinse food containers in the hand sink. Use the triple sink that is designated for utensil cleaning. Food containers (eg containers for fries and fish storage are to be cleaned and sanitized as per your sanitation plan (after use). Cutting boards, tongs, utensils, and knives used throughout the day are to be cleaned and sanitized every 4 hours. Triple sink - chlorine bleach is used to sanitize after washing and rinsing items. Glassware washer has final iodine sanitizing rinse. Pest control monitoring is in place.